Tags
buffet, chicken liver, Christmas, cooking, Cumberland sauce, dinner, dinner party recipes, food, Garlic and Chicken Liver Pâté, Melba toast, party, pate, Recipes, red wine, starter ideas, starters
Being more of a dessert person I don’t often give many starters try but last night I really fancied a simple pâté with Melba toast and home-made Cumberland sauce. Heres how I did it:
Ingredients
400g chicken livers
150g good quality butter
4 large garlic cloves
Cup red wine
Ground black pepper – no salt
Method
- Sauté chicken livers with garlic cloves and a little black pepper in 2oz butter on quite a fierce heat until brown all over (for around three minutes)
- Add red wine and flambé for a few seconds
- Simmer until red wine has reduced by half (around 5 minutes, don’t overcook)
- Soften remaining butter and add to blender with liver and garlic mixture
- Blend till smooth
- Put into individual ramekins (top with little extra melted butter).
As the party season is upon us, you could also put the pâté into a small cling film lined oblong pot and chill, so you can then place on a buffet table or slice and present on plates.
Serving a Cumberland sauce with the pâté adds an extra special sweet touch to the dish and compliments it perfectly.
To make the sauce:
Ingredients
1 finely chopped shallot
4 tbsp red wine vinegar
12 crushed peppercorns
100ml beef stock – knorr stockpot
50ml port
1 lemon – zest only cut into strips & blanched in boiling water 2 minutes
1 orange – juice only
2 tbsp redcurrant jelly
1 tsp Worcestershire sauce
Method
1. Put shallot, vinegar & peppercorns into pan and reduce by 2/3rds
2. Add stock, port, redcurrant jelly, Worcestershire sauce & orange juice
3. Bring to boil then simmer for 20 mins
4. Pass through sieve, cool, refrigerate.
Serve in a small jug next to the pâté.
